The Best Homemade Lasagna Recipe

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Lasagna is one of the most satisfying dishes to make from scratch. With layers of rich, meaty tomato sauce, creamy ricotta, and gooey melted cheese, it’s a meal that brings warmth to the table.

This classic lasagna recipe is perfect for family dinners, gatherings, or even meal prepping. It can be made ahead, frozen, and reheated with ease. The key to an unforgettable lasagna is in the sauce, which simmers to develop deep flavors, and the perfect balance of cheeses that create a creamy, yet structured, dish.

While making lasagna from scratch takes time, the end result is always worth it. The layers come together beautifully, and each bite is filled with comforting, cheesy goodness.

What Makes This Lasagna Special

This recipe stands out because of a few simple techniques that enhance the flavor and texture:

• A well-balanced meat sauce – A combination of tomato sauce, crushed tomatoes, and tomato paste creates a deep, rich base. A hint of sugar balances the acidity of the tomatoes.
• Perfectly cooked noodles – Cooking the pasta to al dente ensures it holds its shape in the layers without becoming too soft.
• A mix of cheeses – Mozzarella, ricotta, and parmesan work together to provide creaminess, stretchiness, and a sharp bite.
• Layering for structure – The right balance of sauce, pasta, and cheese ensures a lasagna that holds together when sliced.

Ingredients

For the Meat Sauce

• 2 teaspoons extra virgin olive oil
• 1 pound ground beef chuck
• ½ medium onion, diced (about ¾ cup)
• ½ large bell pepper (green, red, or yellow), diced (about ¾ cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can good-quality tomato sauce
• 3 ounces tomato paste (half a 6-ounce can)
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
• ¼ cup chopped fresh parsley (preferably flat-leaf), packed
• 1 tablespoon Italian seasoning
• 1 pinch garlic powder and/or garlic salt
• 1 tablespoon your Favorite vinegar
• 1 tablespoon to ¼ cup sugar (to taste, optional)
• Salt

For the Lasagna

• ½ pound dry lasagna noodles (requires 9 lasagna noodles – unbroken)
• 15 ounces ricotta cheese
• 1 ½ pounds (24 ounces) mozzarella cheese, grated or sliced
• ¼ pound (4 ounces) freshly grated Parmesan cheese

Instructions

Step 1: Make the Meat Sauce

Heat olive oil in a large skillet over medium-high heat.

Add ground beef and cook until browned, breaking it up with a spoon. Remove the beef and drain excess fat, leaving about a tablespoon in the pan.

Add diced onions and bell peppers. Sauté for 4-5 minutes until softened. Stir in garlic and cook for another 30 seconds.

Return the beef to the pan. Stir in the tomato sauce, tomato paste, and crushed tomatoes.

Add oregano, parsley, Italian seasoning, garlic powder, Apple cider vinegar, and sugar. Stir well.

Season with salt to taste. Let the sauce simmer on low heat for 15-45 minutes, stirring occasionally.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions.

Drain and rinse under cool water. Lay them out on a lightly oiled baking sheet to prevent sticking.

Step 3: Assemble the Lasagna

Preheat the oven to 375°F.

Spread a cup of meat sauce on the bottom of a 9×13-inch baking dish.

Layer 3 lasagna noodles over the sauce. Add another layer of sauce, followed by ⅓ of the mozzarella cheese.

Dollop half of the ricotta cheese over the mozzarella. Sprinkle with half of the parmesan.

Repeat with another layer of noodles, sauce, mozzarella, ricotta, and parmesan.

Finish with a final layer of noodles, the remaining sauce, and the rest of the mozzarella cheese.

Step 4: Bake the Lasagna

Cover the dish with foil, tenting it slightly so it doesn’t touch the cheese.

Bake for 45 minutes. If you like a crispier top, uncover in the last 10 minutes.

Let the lasagna rest for at least 15 minutes before serving.

How to Store and Reheat Leftovers

Lasagna keeps well in the fridge for up to 5 days. Reheat individual slices in the microwave or the whole dish in a 350°F oven until bubbly.

Freezing Instructions

Lasagna can be frozen either before or after baking.

To freeze an unbaked lasagna: Assemble it in a foil-lined pan, freeze until solid, then lift it out and wrap tightly.

To bake from frozen: Thaw in the fridge overnight, then bake as directed.

To freeze baked lasagna: Cool completely, then freeze whole or in individual slices. Reheat in the oven or microwave.

Tips for the Best Homemade Lasagna

• Use whole milk ricotta for a creamier texture.
• Let the meat sauce simmer longer for a richer depth of flavor.
• Shred mozzarella from a block instead of using pre-shredded cheese for better melting.
• Let the lasagna rest before slicing to prevent it from falling apart.

Variations to Try

This lasagna recipe is a classic, but there are plenty of ways to customize it to your taste.

Vegetable Lasagna: Replace the meat with sautéed mushrooms, spinach, zucchini, or eggplant.

Spicy Lasagna: Add ½ teaspoon of red pepper flakes to the sauce for some heat.

Four-Cheese Lasagna: Mix ricotta with mascarpone, provolone, and extra parmesan.

Meat Lover’s Lasagna: Use a mix of ground beef, sausage, and pancetta for extra flavor.

Common Mistakes to Avoid

Skipping the Resting Time: Slicing too soon will cause the layers to slide apart.

Overcooking the Noodles: Since they will cook further in the oven, only boil until al dente.

Not Draining the Meat: Excess grease in the sauce can make the lasagna oily.

Using Too Much Sauce: Over-saucing can make the layers soggy and cause the lasagna to fall apart.

Final word

Lasagna is pure comfort food at its best. Whether you follow this recipe to the letter or make it your own, it’s sure to be a hit.

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